Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Here’s of picture of the batch Jodi made the other night. She and Murphy LOVED them.

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5 Comments

Ray Ann Alt
on February 8, 2017 at 5:05 pm

My recipe uses corn starch instead of the baking powder. I’ll give yours a try–if you will try my option and we can both compare whether the corn starch or the baking powder work the best!! Deal??

Hey Guys I tried this recipe today for lunch and they were so salty we could not eat them. Are you sure there should be equal parts salt and baking powder? Other recipes I just found use a minimal amount of salt. Thanks!

Sam said his came out too salty also. There must have been a mix up in the recipe. We’ve now altered it to 1/2 teaspoon (5g) kosher salt per pound of chicken wings. Hope they come out better next time.

This is an excellent recipe! Crispy baked wings and they taste good too. I salted the wings like you season to fry -didn’t put salt in the baking powder. (I combined baking powder, garlic powder, poultry season and paprika.) These are wonderful dipped in a sauce as you eat them but understand if you shake them in sauce, covering all over like they do hot wings at a restaurant, the skin will become soft almost immediately. Without a sauce these will stay crisp even later when cold and warm up crisp too. Great to much on as a snack: – )